Aromas of Earl Grey tea and spearmint enliven the enticing core of dried fruits and nuts, the latter reminiscent of trail mix.
The structure is sturdy and balanced with a firm, lingering finish.
Bottled in Spring 2005.
Randy Dunn at Dunn Vineyards crafted this vintage using Palmaz grapes, as the winery cave was still under construction in 2002. As a result, this wine features the cellar-worthy structure that’s the hallmark of Dunn’s wines.
Aged 28 months in 50% new French oak.
This wine pairs well with rich roasted meats such as lamb and beef ribeyes; it would also serve as a nice counterpoint to creamy washed-rind cheeses.